Maple Cake with Brown Butter Apples Recipe

I like Granny Smith apples in this recipe because their tart flavor creates balance in the cake, but mostly because they don't blow out and turn to mush during baking. If you substitute the Granny Smiths, make sure it's with another firm-fleshed apple.

For easy apple coring: Cut the peeled apples in half and scoop out the core with a metal 1-teaspoon measure. With a paring knife, trim out the ends.

I prefer darker, more intense maple syrup (Grade A Dark Amber or Grade B), but you can use whatever you like.

Remember to store maple syrup in the refrigerator or freezer (it won't freeze)—it's perishable and can grow mold, yeast, and bacteria.

Directions

1.

For the Brown Butter Apples: Toss apples with lemon juice and salt. In large skillet, melt butter over medium heat until beginning to foam, 3 to 4 minutes. Swirl the pan gently from time to time and continue to cook until the foam subsides and you see solids beginning to brown at the bottom of the skillet.

2.

Add apples, syrup, and sugar to skillet and sautée until just tender, 6 to 8 minutes, stirring occasionally. Remove from heat. With slotted spoon, transfer apples to plate, leaving juices in skillet.

3.

For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. With pastry brush, grease 9-inch springform pan with about 3/4 tablespoon butter. Line bottom of pan with parchment paper round and brush parchment with remaining butter.

In large bowl, beat remaining 4 tablespoons butter and oil on medium speed until light and fully incorporated, about 2 minutes. Add maple syrup and continue beating on medium speed until thick and pale, about 3 minutes. Add eggs, one at a time, beating well after each addition.

6.

Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds.

7.

Scrape batter into prepared pan. Bake 30 minutes until top is set and beginning to brown. Top with apples and continue baking until cake tester inserted in center of cake comes out clean, 45 to 60 minutes longer.

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